Ingredients
Egg Mixture
- 8 large eggs
- 1/2 cup low-fat cottage cheese
- 1/2 cup egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup roasted red bell pepper strips
- 1 teaspoon chopped Calabrian chili peppers
- 2 cups baby spinach
Assembly
- 6 English muffins
- 6 slices sharp cheddar cheese
- Avocado oil spray (for toasting muffins)
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit and line a quarter sheet pan with parchment paper to prepare for baking the egg mixture.
- Make the Egg Mixture: In a high-powered blender, combine the eggs, low-fat cottage cheese, egg whites, kosher salt, black pepper, onion powder, and garlic powder. Blend until the mixture is smooth to create a fluffy base.
- Add Veggies: Add the roasted red bell pepper strips, chopped Calabrian chili peppers, and baby spinach to the blender with the egg mixture. Blend again just until the vegetables are roughly chopped and well incorporated.
- Bake the Eggs: Pour the blended egg mixture evenly onto the lined sheet pan. Place it in the oven and bake at 350 degrees for 20-25 minutes, or until the eggs are fully set and cooked through. Remove from the oven and let cool slightly.
- Toast the English Muffins: Split the English muffins in half and arrange them on a separate sheet pan with the cut sides facing up. Lightly spray the cut sides with avocado oil spray. Toast in the oven until they turn a light golden brown, about 5-7 minutes.
- Cut the Egg Portions: Use a biscuit cutter to cut the baked egg mixture into 6 equal-sized portions, approximately the same size as the English muffins, ensuring they fit perfectly on the sandwich.
- Assemble the Sandwiches: Place each egg portion on the bottom half of a toasted English muffin. Top each egg with a slice of sharp cheddar cheese, then cover with the top half of the muffin to complete the sandwich.
- Serve or Store: Enjoy your breakfast sandwiches immediately while warm, or wrap each sandwich individually in aluminum foil and freeze for later use. To reheat, thaw overnight and warm in a toaster oven or microwave.
Notes
- Make sure not to overblend the vegetables; they should be roughly chopped for texture.
- Use a biscuit cutter that matches the size of your English muffins for perfect-sized egg patties.
- These sandwiches can be frozen for up to 1 month without loss of quality.
- Reheat frozen sandwiches in a toaster oven at 350°F for about 15 minutes or until heated through.
- For a dairy-free version, substitute the cheddar cheese with a plant-based alternative and omit the cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast Sandwich
- Method: Baking
- Cuisine: American
- Diet: Low Fat
